Vinegar Based Barbecue Sauce

judyinnc not logged in

requesting sauce for cooking whole pig.

Judy...apple cider vinegar, red pepper flakes, salt and pepper. Probably a tablespoon of pepper flakes to each cup of vinegar, maybe a teaspoon each of the s&p. Let it steep for a day or so. Shake and baste.

That's the traditional Eastern NC sauce I think you're referring to.

Here's one that we use in Eastern NC for our pig pickin's.

1 guart of Apple Cider Vinegar
2 oz crushed Red Pepper
2 Tbs salt
Bring to a boil and cool.

Use liberally while cookoking the pig and add to the chopped pork if desired. If you like it sweeter, you can add 1/3 cup of honey. This also works well on chicken. Enjoy your pig.

surfdog

Georgia and SurfDog...
15-18 years ago I worked part time (weekends) for a catering company...
I cooked only whole pigs, onsite, and that's all I did...
I have probably done 150-200 pigs in my lifetime...
(usually about 100-120 pounds +/-)!
I would stuff the Pig body with apples and citrus (oranges/grapefruit/lemons/limes), wrap the pig in chicken wire, to hold it together on the spit...
Then use basically the same recipe as you both describe for basting!
FINESTKIND! I used to use a 6" sized badger paintbrush for basting...
Be sure to score the skin prior to cooking (~2-3" diamonds), so fat can help baste and get good cracklin's for serving too!

BTW... the Cheeks are reserved for the cook(s)!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Georgia, Surfdog and Brian, Thanks for the help. Brian, why do you stuff the pig with fruit? I'm also cooking a couple of butts for us later. David has never cooked a whole pig before so I'm advising everyone to bring a sandwich, just in case.

<img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

Because it makes the pig taste good! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

BTW... I NEVER add any sugar/honey to anything to the pig basting sauce...
If you do (because the pig has to cook so long) you'll just get burned sugar on the skin! and it'll just taste like cr&p,
turn the skin black & charred and completely mask all that good vinegar & pepper!

Brian, I absolutely agree about the sugar.

Judy, please post your results!

judyinnc not logged in.

No results to post as someone offered to bring BBQ sauce. Not sure what they did but it was good.